Basil Salsa Verde Flatbread
|
Nutrition Facts Canadian
1 Portion 0g Total Servings:0
|
|
% Daily Value Amount
% valeur quotidienne Teneur
|
|
|
|
|
Cholesterol / Cholestérol
0mg
0%
|
|
Carbohydrate / Glucides
0g
0%
|
|
|
|
|
0%
Vitamin A / Vitamine A
|
0%
Vitamin C / Vitamine C
|
|
|
|
|
0%
Riboflavin / Riboflavine
|
|
* Based on a 2000 calorie diet
|
Nutrition Facts US
1 Portion 0g Total Servings: 0
|
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
|
Vitamin A 0% |
• |
Vitamin C 0% |
Calcium 0% |
• |
Iron 0% |
Thiamine 0% |
• |
Riboflavin 0% |
Niacin 0% |
• |
Folate 0% |
|
* Based on a 2000 calorie diet
|
Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here. |
|
Prep time
30 mins
|
Cook time
10 mins
|
Total time
100 mins
|
|
Ingredients
Basil Salsa Verde
½ cup fresh basil - stems removed (12 g) ½ cup fresh parsley - stems removed (12 g) 1 medium shallot - peeled/sliced (35 g) ½ tsp salt (2 g) 1 tsp black pepper (2 g) 2 tbsp olive oil (30 g) ½ large lemon - zested/juiced (3 g + 22 g)
|
Flatbread
1 package Kinnikinnick Flatbread Crusts - 2 crusts (288 g) 1 tbsp olive oil (15 g) ¼ cup Basil Salsa Verde (55 g) 1 celery stick - chopped fine (30 g) 1 cup cherry tomatoes - sliced in half (180 g) 1 tbsp fresh parsley - chopped (2 g) 1 mini sweet pepper - diced (25 g) ¼ cup white onion - diced (55 g) ½ medium lemon - zested/juiced (3 g + 22 g) ½ tsp salt (2 g) 1 tsp black pepper (2 g)
|
|
Directions
Basil Salsa Verde
- Blanch basil leaves (about 30 seconds in boiling water).
- Transfer basil to ice water to cool. Pat dry with a paper towel.
- In a blender, combine all ingredients for Basil Salsa Verde. Pulse until combined. Set aside.
- For best flavour, refrigerate for 1 hour prior to using.
Assembly
- Preheat oven to 400°F (204°C).
- In a small bowl, combine celery, onion, pepper, tomatoes, lemon zest and lemon juice. Mix together and set aside.
- Place thawed flatbreads directly on baking tray. Brush with olive oil.
- Bake flatbreads in preheated oven for 7 - 10 minutes. Remove from oven and spread ¼ cup Basil Salsa Verde on flatbreads.
- Top with prepared vegetable mixture. Finish with salt and pepper.
Yields 2 Flatbreads
Tips & Variations
- Basil Salsa Verde can be stored for 1 week in the refrigerator.
|
|